Kale is one of the last plants to go in my fall garden. I am constantly looking for new ways to cook it before the season ends, and even use it from preserved from the freezer in the winter. Biscuits are a perfect way to use kale for breakfast or dinner, tucked into a savory biscuit with crispy bacon. Serve with delicious toppings like homemade mayonnaise, sliced ham, scrambled eggs and extra smoky tomato jam. These biscuits make a mean slider, loaded with more home-cured bacon, of course.
2 cups wheat flour
2 cups kale leaves, stems removed, chifonaded
1/2 cup bacon, cooked and crumbed
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup yogurt
1/3 cup melted bacon drippings or olive oil
1 large egg
1 clove garlic, minced
1/4 cup minced green onion
Preheat oven to 450 degrees Fahrenheit. Combine flour, baking powder, baking soda, salt and pepper in a bowl. Separately, combine yogurt, kale, bacon drippings or olive oil, egg, garlic and green onion. Add wet ingredients to the dry, and gently stir until a dough forms. Turn the dough out onto a floured surface and knead a few turns. Form dough into a ball, cut out biscuit rounds with a floured cutter, and transfer to a greased cookie sheet. Bake for 15-20 minutes until the biscuits are lightly browned. Cool on a wire rack.
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